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GOLDEN CURRANT PILAF WITH CINNAMON

Source of Recipe

The New Family Cookbook for People with Diabetes
Exchanges
Makes: 3 Cups (6 Servings)

- 3/4 cup chopped onion
- 2 teaspoons olive oil
- 1 cup uncooked long-grain white rice
- 2 cups homemade chicken/vegetable broth ... or...canned reduced-sodium chicken/vegetable broth
- 1/2 cup dried currants
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt (optional)
- 1/4 cup packed chopped fresh parsley

Saute the onion in the oil in a medium saucepan over
medium-low heat until tender, about 5 minutes. Add the
rice; cook 1 minute. Stir in the broth, currants, turmeric,
cinnamon, and salt (if desired).

Bring to a boil. Reduce the heat; cover and simmer until most of the liquid is absorbed, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Stir in the parsley.

Nutritional Information Per Serving (1/2 cup):
Calories: 179, Fat: 2g, Cholesterol: 0mg, Sodium: 35mg,
Carbohydrate: 37mg, Dietary Fiber: 1g, Sugars: 10g, Protein: 4g ++++ Diabetic Exchanges: 1-1/2 Starch, 1 Fruit